Archive of ‘roald dahl’ category

Chocolate Heaven

In our opinion, there is never a bad time for a piece of chocolate heaven! Well, us girls at Cellardoor certainly don’t think so and not wanting to pass up an occasion to treat our taste buds to something sweet, we have had no better excuse. Last week was National Chocolate Week after all!

Inspired by the rich chocolate cream of Roald Dahl’s Bruce Bogtrotter cake and Recipe Girl’s cheesecake cake: we created our very own chocolate heaven in celebration.

400g soft cream cheese
2 tbsp cocoa powder
200g sugar
140g cooking chocolate
Chocolate Cake
140g sugar
170g self raising flour
110g butter
1 tbsp cocoa powder
2 eggs
200g cooking chocolate
Milk (as needed)
200g heavy cream
200g cooking chocolate
Assorted chocolates
To make the cheesecake (based on Recipe Girl’s Chocolate Cheesecake)
-       Preheat oven to 160C
-       As recommended by Recipe Girl, put a large roasting tray in the oven
-       Grease an 8 inch cake tin and line and grease baking sheet inside and make sure the outside and bottom of the pan is wrapped in tin foil (to stop water seeping through into the cheesecake)
-       Melt the chocolate and put aside
-       Mix the soft cream cheese until it is creamy then blend in the sugar and cocoa powder
-       Add in the melted chocolate and mix well
-       Pour the cheesecake mixture into the cake tin and then place that into the roasting tray
-       Pour an inch of hot water into the tray and put back into the oven
-       Bake for 45 mins
-       Let the cake cool and then freeze (overnight preferably)
To make the chocolate cake
-       Preheat oven to 160C
-       Cream the butter and sugar until light and fluffy
-       Add the eggs and beat into the mixture, separately
-       Add the cocoa powder, self raising flour and mix well
-       Melt the chocolate and pour into the rest of the mixture and blend
-       Add milk as needed and stir so that it is smooth
-       Pour into a 10 inch cake tin (make sure this is greased and lined with baking paper)
-       Bake for 1 ½ hours
-       Cool
To make the topping (taken from Roald Dahl Bruce Bogtrotter‘s cake)
-       Pour the cream and chocolate into a heavy based saucepan
-       On the lowest heat melt the chocolate and stir into the cream
-       Let it cool and pop into the fridge for an hour then decorate cake
Assembling the cake
-       Cut the main cake in half using a serrated knife
-       Place the cheesecake in the middle of the two halves of cake
-       Decorate the top of the cake with the chocolate cream
-       Place chocolates (cut in half) in the middle of the cake where there should be space on the around the cheesecake layer
-       Put any left over on top
-       Eat your chocolate heaven with ice-cream or whipped cream!!
By Melodie Water

Please Mr. Postman

Snail mail seems like a distant memory, well if you don’t count bills and the other junk envelopes that seem to clutter the letter box! What ever happened to that exciting feeling of receiving a nice letter in the post. Well after seeing these special edition Roald Dahl stamps we might have to start sending some of our own. Six of the authors best loved stories have been featured on these special set of stamps, with the much loved illustrations by Quentin Blake. 
They definitely get our stamp of approval!